Slow-Cooker Scalloped Potatoes & Smoky Ham Casserole Step-by-step instructions

Before you start

Before starting, thinly slice the potatoes (about 1/8-inch thick) and dice the ham and onion. Shred the cheddar cheese if not pre-shredded.

Prepare the cheddar-garlic cream sauce if making from scratch, or have it ready from a jar. Spray the slow cooker insert with nonstick spray to prevent sticking and make cleanup easier.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Layer half of the sliced potatoes in the bottom, then top with half of the diced ham and half of the diced onion. Repeat with the remaining potatoes, ham, and onion.
   Look for The layers should be even and distributed to ensure even cooking.
   Tip For even slices, use a mandoline or a sharp chef's knife. Aim for about 1/8-inch thickness.
2. 2Add the Cream Sauce
   Pour the cheddar-garlic cream sauce evenly over the layered potatoes and ham. Use a spoon to gently press down the top layer so the sauce seeps into the layers.
   Look for The sauce should cover the top layer, with some visible between the layers.
   Tip If the sauce is thick, warm it slightly to make it easier to pour.
3. 3Top with Cheddar
   Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Do not stir; the cheese will melt and form a golden crust during cooking.
   Look for The cheese should cover the surface completely.
   Tip Use freshly shredded cheddar for the best melt and flavor.

The slow cooker is filled with alternating layers of potatoes, ham, onion, and cheese, with the cream sauce poured over the top.

The cheese covers the surface completely, ready to melt into a golden crust. The layers are even, and the sauce has seeped down between the slices, ensuring every bite will be flavorful.

Slow Cook on Low

4. 4Slow Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 6 hours, or until the potatoes are tender when pierced with a fork. Do not lift the lid during the first 4 hours to maintain heat. Let it rest for 3 minutes before slicing.
   Look for The edges will be bubbly and golden, and the potatoes will be easily pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW is essential for creamy potatoes without overcooking.
5. 5Check for Doneness
   After 6 hours, check the potatoes by inserting a fork into the center. The fork should slide in with little resistance. If not, cover and cook for an additional 30 minutes. Let it rest for 3 minutes before slicing.
   Look for Potatoes are tender and the top is golden brown in spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the top is getting too dark, you can cover with foil or a paper towel under the lid.

After 6 hours on low, the casserole is bubbling at the edges and the cheese has turned a deep golden brown. The kitchen smells of garlic, cheddar, and smoked ham. A fork inserted into the potatoes meets little resistance, indicating they are tender and fully cooked.

Garnish and Serve

6. 6Garnish and Serve
   Once the casserole is done, turn off the slow cooker. Let it rest for 5 minutes to set slightly. Scoop the creamy casserole into warm bowls and garnish with snipped fresh chives before serving.
   Look for The casserole is bubbling and creamy, with a golden crust on top.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve directly from the slow cooker to keep it warm.

The casserole is resting for a few minutes, allowing the sauce to thicken slightly. Scooping into bowls reveals creamy, cheesy layers with chunks of ham and soft potatoes. Fresh chives add a bright, oniony pop of color and freshness, completing the dish visually and in flavor.

Common mistakes

A common mistake is lifting the lid during cooking, which lets out heat and steam, extending the cooking time. Another issue is slicing potatoes too thick, which can leave them hard after 6 hours.

Also, avoid using pre-shredded cheese that contains anti-caking agents; it may not melt as smoothly. Finally, if the casserole seems too dry, add a splash of milk or broth, but ensure you don't add too much liquid at the start, as the potatoes release moisture as they cook.

How to tell it’s done

The casserole is done when the potatoes are fork-tender and the top is bubbly and golden brown. Insert a fork into the center of the casserole; it should slide in with little resistance.

The internal temperature of the ham should reach 145°F (63°C) if you want to be precise, but since the ham is already cooked, the main indicator is the tenderness of the potatoes. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest